Food material and process of making same



Patented May 30, 1933 UNITED. STATES PATENT oFrIcs mm a. c. om, orwasnnmron, ms'rnrc'r or conmra roon nmrar. mrnocxss or mums sum HoDrawing.

The present invention relates to a novel food compound, and to a methodof preparing the same, and has for its ob'ect to produce a food compoundwhich shal be m itself substantially a complete food, WhlCh shall becapable of being) shipped or carried to any climate,'capa 1c of being.kept for a long eriod without injury and WhlOh shall be a highlyconcentrated food so that it can readil be carried as such to placeswhere fresh ood is not usually available.

The material known as Brunswick stew is walready well known.Thismaterial has heretofore been commonly made by cooking together, meatof any kind,.and vegetables,

the latter varying in character and amount, depending upon the taste ofthe indivldual. In the present invention I employ a somewhat similarmaterial, produced from one.

art of lean meat, such as lean beef, chicken,

amb, salmon or other fish, flesh or fowl, or

other equivalent fleshy material, combined with one part of potato,.oneart of green corn, one part of tomatoes (pu p'and uice),

and preferably also. with one part of hmabeans, althou h other beans orpeas can be used as a su stitute forithe latter. Salt, pepper orothercondiments can be added to su1tthe individual taste.

I The meat is preferably first broiled, and

f then may be cho ed up e. g. 'bynmning through an orgi iary foodchopper or grinder. The vegetables except the tomatoes are also preerably first-cooked Se. g.

I boiled). j The tomatoes can convenient y be first scaldedso as toreadily remove the skins, but do not require any previous cook- 1 ing.The green corn, tomatoes and l ma beans are preferably run togetherthrough 40 a food cho per or are mashe mixed and blended-in other ways.

In making up m new food compound, I

preferably also ad in addition to thefive parts above referred to, aboutone part of previously cooked barley or other gram with the outer huskpreferably removed. The.

grain may be-previously soaked in 'water in excess, for several hours orover milgt. In this way ,,..the grain may take up a ut 2.5

--m operation. a

der, and the potatoes. Or t me can be thoroughly Application ma arms a,1932. Serial no. seam. V

to 3.5 times its own weight of water. Thus Pearl. barley is verysuitable. p The grain can be usedwvhole or cra'cked' or groundto a flouror meal. It may reviously be' malted or toasted or roaste if desired.Bread crumbs; cracker crumbs (fresh, stale or toasted) can-also be usedin place of the whole or. dehusked grain-" Cereal breakfast foods now on.the market can alsobe used: These products taken collectivel; areembraced under the term grain as used hereinafter. This material,especiall the whole or dehusked grain, can '70 prefera ly after soaking)be run'through t e food chopper with the other components, if desired; Yv

It will beunderstood that the dgrinding of the solid ingredients of thefoo may be performed before, during or after the cookn some cases. Ijcan'use an, equivalent amount of eggs and cream or milk, in place ofthemeat. Thus instead "of a pound, of "so meat, I could use about four eggsand about two ounces of cream, or four ounce s of milk.

The above materials,- together with a small amount'of waterif desired,are made up using excessive quantities of heat in thesubsequent dryingoperations. In the modification using eg and milk or cream, these arepreferably a ded just before the end of this cooking operation.Thematerial then having beencooked as above. described, is dried in anysuitable manner. Y This drying may be 10"- conducted in trays,perforated or not, either at atmospheric pressure, or at a reducedpressure, and the drying is preferably conducted by the aid of heat.During the drying, the material can be stirred, either con-' tinuouslyor intermittently, if desired. When stirring is used the driedproductwill be of a coarse granular or flaky or lumpy consistency. 'In dryingwithout stirring, the product may be converted into the form of a flatcake or cracker. Or it can be made into cakes or other shapes, before orduring the drying operation.

The dried product can then be comminuted if desired (but preferably isnot further comminuted), and can be put up into packa es such as pa ercartons, and can be kept in t is condition or any desired length oftime.

For using the food contents above referred to for making a stew, it isnecessary only to add a small amount of hot or cold water, and then thematerial can be cooked together. if desired, or in many cases no furthercooking will be necessary, suflicient cooking having been alreadyaccomplished in the revious operation. The dried material can e eaten assuch, i. e., without any further treatment of the dried product, orcan'be made into numerous dishes such as omelets, croquettes,

salads or on toast, attees, etc.

In this way-there is prepared a highly concentrated stablefood material,producing a rich flavor and havin the useful properties above referredto. his product, so prepared, is suitable either as an emergency ration,or as a regular diet, or ick-up lunch,

I rom which most of the oil has or as a quickmeal. The pro uct, as willbe noted, contains roughage, namely the insoluble parts of the materialsused. This rougha e is important in furnishing material to chewedand toexercise its usual functionsin the intestinal tract.

For making up this product for use particularl in cold climates it is insome cases advisab e to add to the above components,

eanut meal, that is to say 'eanut meats nremoved.

' One to two ounces of peanut meal being addequivalent can be added,say, just fore the drying step, or during this ste ,or could be addedafter the drying step. his addition is optional. r 1

In the first specific example above given, as well as innumerous otherexamples that might be given, the product of' this process .(by virtueof the proportions) const tutes a;

' dryin balanced ration, which will obviously be of great importance inputting out a highly fzonclentrated food product, of the nature set orti I preferably do not add any extraneous fatty materials, such as suet,fat bacon, ham

fat, or the like, which if present in considerable amounts would tend torancidify and would render the product greasy and unappetizin It will ieunderstood that throughout the specification parts refers, as is usual,to parts by weight. I

The product can be put up into any suitable sized containers, of anysuitable material cardboard, paper, tin plate, aluminum, Cellophane, tinfoil, etc.

The present case is in part a continuation of m4prior application SerialNo. 457,534,

filed ay 29, 1930, which in turn is in part a continuation of an earlierapplication Serial No. 37,867, filed June 17, 1925.

I claim:

1. A process which comprises cooking together lean meat and severalvegetable materials free from substantial amounts of extraneous fattymaterials, the combined amount of such ve etable materials being severaltimes more than the amountof such meat, continuing the cooking until astiffened consistency is secured, and thereafter substantiall the entireproduct, where y there is o tained a dry material capable of giving anedible stew, when subsequentl cooked up with water;

;2. A 00d product comprising lean meat,

otato, corn legumes, tomatoes and grain ree from substantial amounts ofextraneous fatty material, such materials being cooked together .anddried, the total amount of the vegetables being several times greaterthan the total amount of meat, the flavors of said materials beingblended together as a result of cooking together, the product being of acoarse lumpy consistency rather than a fine uniform powder, such productwhen being subsequently cooked up with water forming ameat.and'-vegetable stew containing insoluble matter and such dr productcontaining both the soluble an the insoluble portions of the meat andvegetables. I

- 3. As a novel food material, a cooked,

dried mixture of lean meat, potato,'corn,' to- .mato, legume and grain,the first five being in approximatel equal quantities, and substantiallyfree rom extraneous fatty materials, the said materials being thoroughlyblended together.

4. As a novel food material, a cooked, dried mixture of lean meat,potato, corn, tomato and legume, the corn and legume carrying theirnormal content of insoluble matter, to provide roughage, all inapproximately equal uantitles, together with rain and substantia y freefrom extraneous atty materials,

the said materials being thoroughly blended together and in a conditionsubstantiall coarser than a powder, requiring mastication.

5. As a new food material, a cooked dried mixture of eggs and milkymaterial, potato, corn, tomato, legume and grain, the potato, corn,tomato and legume being in approximately equal amounts and the othersbeing in smaller amount, and substantiallyv free from other fattmaterials, said materials loeim thorough y blended together and drie 6.As a new food material, a cooked dried mixture of proteinaceous ediblematerial of animal origin, potato, corn, tomato, legume and grain, thepotato, corn, tomato and legume being 1n approximately ual amounts andthe others being in am er amount, and substantially free from otherfatty materials, said materials being thoroughly blended to etheranddried.

In testimony where I aflix my signature. I

ANNIE R. C. OWEN.

